I’ve had my eye on this recipe for a long time.
It’s been bookmarked in my “recipe to try folder,” along with so so SO many more. Well, thank goodness for national food holidays. When #pancaketuesday rolled around last month, it was the perfect excuse for a breakfast-for-dinner meal.
And oh how glad I was that I made these. They are deceivingly simple sounding. Just some roasted and mashed squash, an egg, some cheese and yogurt, and flour. That’s basically it. And somehow, through the magic that is Smitten Kitchen, they become addictive little pancakes that you eat so fast you thoroughly regret not making a double batch.
These pancakes are honestly perfect for any time of day – feeling like a savoury breakfast but also want pancakes? Make these! Feeling like you want something a little different for lunch? Make these! Feeling like a breakfast for dinner type meal? Make these! Feeling a little peckish mid afternoon? Make these! The fact that they come together lickety-split makes it really easy not to miss out. They also freeze wonderfully so make up that double or triple batch, you won’t regret it.
I’ve eaten them plain, topped with a dab of butter, and a drizzle of maple syrup. But my favourite way is to top them with a little extra plain yogurt. But you do you – I imagine a soft poached or fried egg on top would be lovely.
So make them and tell me your favourite way to eat them, okay? And if you’ve made a double or triple batch, give me a ring!